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Salmon and spinach pasta bake
Preparation time: 60–70 minutes
Serves 4
Ingredients
450 g fresh or frozen spinach
1 clove of garlic
Salt
Nutmeg
500 g green tagliatelli
400 g salmon fillet
10–20 ml lemon juice
Pepper, freshly ground
200 ml double cream
250 g soured cream
2 tbsp mixed Italian herbs
20 g flaked almonds
Accessories
Saucepan
Ovenproof dish, 20 cm x 30 cm
Method
Defrost frozen spinach or blanch fresh
spinach in boiling water for 1 minute
then drain well. Squeeze any excess
water out by hand.
Roughly chop the spinach and season
with garlic, salt and a little nutmeg.
Cook the tagliatelle to "al dente".
Rinse the salmon, pat dry, dice
coarsely, drizzle with lemon juice and
season with salt and pepper.
Mix the cream and soured cream with
the herbs and season with salt and
pepper. Place layers of tagliatelle,
salmon and spinach in the greased
ovenproof dish. Pour the sauce on top,
sprinkle with almond flakes and bake
uncovered.
Recommended settings
Oven function: Moisture plus
Temperature: 160–170 °C
Heating-up phase: rapid
Shelf level: 2 [1] (1)
Number/type of bursts of steam:
3 bursts of steam/Time controlled
Amount of water: see display
1st burst of steam: release after 5
minutes
2nd burst of steam: release after 15
minutes
3rd burst of steam: release after 25
minutes
Duration: 30–40 minutes
Fish
111
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